Of course, no picnic is complete without a slab of cake so on Saturday morning I got out the Loaf tin and made a Raspberry, White Chocolate and Almond Loaf. I believe you must do rustic for a true picnic so there was no decoration and just a few fingers crossed that the raspberries didn’t all sink to the bottom (They didn’t!) I rolled the raspberries in the flour and ground almond mixture before adding to the cake mixture.
If I could recommend one tin to have in your cake tin collection, it would be a loaf tin. You need a really sturdy one but it will be used time and time again. And they are much easier to cut into portions that a round cake.
I love extra almond flavour so am liberal with the almond extract – you might want to tone it down a bit if you are not as obsessed as me.
RASPBERRY, WHITE CHOCOLATE AND ALMOND LOAF CAKE – BAKE OF THE WEEK
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
INGREDIENTS
- 150g Caster Sugar
- 150g Butter
- 2 Eggs
- 40ml Milk
- 1 teaspoon Almond Extract (Can use less if you don’t want a strong taste of almond)
- 200g Self Raising Flour
- 1 Zest Lemon (plus the juice of half of it squeezed)
- 100g Ground Almonds
- 100g White Chocolate (Chopped into small chunks)
- 1 Punnet Raspberries
- 50g Flaked Almonds for sprinkling over the top
DIRECTIONS
| 1. | |
| Preheat the oven to 180C and line a Loaf Tin – I have Loaf tin liners which save oodles of time. | |
| 2. | |
| Using a mixer, beat together the butter and sugar until pale and creamy | |
| 3. | |
| Add the eggs, one at a time, cleaning down the side of the bowl until all mixed together | |
| 4. | |
| Add the milk and half of the flour alternately – it may look a little curdled but will still work out. Add the lemon zest and the Almond Extract, mixing on slow speed. | |
| 5. | |
| In a bowl, dunk the raspberries in the flour, ground almond mixture until covered | |
| 6. | |
| Fold in all the dry ingredient (inc the White Chocolate) until just combined | |
| 7. | |
| Add the raspberries, gently folding in – I like mine quite squished so I tend to be a bit rough | |
| 8. | |
| Sprinkle the flaked almonds over the top of the cake | |
| 9. | |
| Cook on 180C for 30 mins then reduce the heat to 160C and cook for a further 15-25 minutes. A skewer should come out clear – the outside will be darker than the inner cake. Make sure you are not skewering through a piece of white chocolate. | |
That looks gorgeous. I can imagine it smells great too. I like to cook a cake in a loaf tin, it’s much easier to hold and eat gracefully, which is especially handy for guests and small children 🙂
Thanks Jenny. It did smell great but Mr C has just devoured the last of it. I also love loaf cakes for freezing as they are so neat and compact.
mmmm that looks so appetising i do like a nice loaf cake and the flavour combinations must be soooo yummy! x
Thanks Jenny, they were rather delish! Especially judging how quickly they were devoured x
This looks delicious, I’m a big fan of loaf cakes. Have pinned for future reference, thanks. #TastyTuesdays
Thank you! Hope you enjoy it when you bake it x
Love raspberries and this looks gorgeous. Like you, agree a loaf tin is indispensible. When we moved house and were staying in rented cottage with not much space, it was the loaf tin that I used the most and which came to my rescue endless times! #TastyTuesday (will be back for the bake of the week).
Thanks Sarah – I do intend on trying this recipe with frozen raspberries too so it can be made all year round. Am sure it would work.
Oh wow a marriage made in heaven, beautiful stills too! Thanks for linking up to #Tastytuesdays
Oh thanks – still working on my photos but they are getting there slowly. Good job I’m better at baking 😉
Oh, I love the taste of almonds in a cake, this sounds wonderful. And I love loaf cakes 🙂 Pinning this one to come back to x #TastyTuesdays
Can’t ever have too much almond taste for me! I’ve a feeling this might be baked again this weekend judging by the hints!
As requested, my hot cross buns 🙂 thank you for mentioning my marble cake. Your loaf cake looks and sounds absolutely delicious 🙂 all linked up x have a great week x
They look gorgeous, Kirsty – Thanks for linking up again.
Helen .. Loving the loaf cake .. might give that one a whirl !! Tried to link up but can’t !!! Unless it’s done it and I’m being a bit dim !! xx
It’s there my lovely – I just needed to authorise it. Looks gorgeous! Thanks for linking up xx
Your loaf cake looks utterly delicious. I love the flavours you have used. I’m in agreement with you about loaf cakes, I use my loaf tin quite a lot. I shall be book marking this recipe, as it sounds fab.
Thanks Julie – Hope you like it when you make it! x
lots of lovely cake ideas in this link up! 🙂 xx
I am odd in hating almonds? otherwise sounds yummy!
Another heavenly looking cake!! I love love love raspberries!! Are u coming to blog on? And bringing cake, yes?? X x x
The picture looks sooo good, im not a big fan of nuts but would happily try it
Why do you put 200g flour if you’re only going to use half of it? I realise the raspberries are supposed to be ‘dunked’ in the flour and almonds. I also don’t really get that as the dry ingredients don’t stick to the raspberries?
HI Samantha, thanks for your message. Probably my instructions are not very clear – The rest of the flour goes in with the White Chocolate where it says the dry ingredients. Hope the recipe works out for you! x